Mini Crab Cake Bites with Spicy Pepper Aïoli


¼ cup finely diced celery 

¼ cup minced fresh chives 

¼ cup mayonnaise 

1 large egg, lightly beaten 

2 tsp Dijon mustard 

1 lb lump cooked crabmeat 

1¼ cups fine breadcrumbs, divided 

Spicy Pepper Aïoli 

1/3 cup mayonnaise

¼ cup drained and chopped roasted red peppers

1 Tbsp minced fresh chives

2 tsp lemon juice

1 tsp hot sauce

1 tsp minced garlic

Fresh chives for garnish


Preparation:   Makes 24 crab cakes

Preheat oven to 475°F.
In a large bowl, combine celery, chives, mayonnaise, egg and mustard; mix well with a fork. Add crab and ¼ cup breadcrumbs; stir gently just to mix.

Put remaining 1 cup breadcrumbs in a shallow bowl. Shape crab mixture into 24 cakes, each about
2 inches wide and ½-inch thick. Turn each cake in breadcrumbs to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12 x 17 inch baking pan. Bake until golden brown, 15 to 18 minutes.

While baking, mix all ingredients for the Spicy Pepper Aïoli together.

With a spatula, transfer crab cakes to a platter. Spoon a dollop of the aïoli onto each cake. Garnish platter with fresh chives.

Serve hot.

Leave a Reply